14 © 2017 2019 FLAT IRONS Approx. 3-4lb The flat iron (aka top blade, top chuck, oyster blade) is a unique muscle from the shoul- der that offers surprising tenderness and excellent flavor for the price. Because this muscle has a thick sheet of silver skin running through the middle, the meat must be cut away from it before cooking. Once the top & bottom portions are removed from the connective tissue, they can be cut into top notch lower-price steaks. BUTCHER INFORMATION: Cut from the shoulder region of the Chuck primal. Fully cleaned of surface fat. Needs to be processed before cooking. Cut long portions of meat from above & below the center silverskin sheet. Cut these portions into thin flat iron steaks of your desired portion size. COOKING/PLATING TIPS: See important butchery information above. Once the steaks have been cut, they can be seared, grilled, broiled or pan-seared as you would other fine steaks. The flat iron has excellent beefy flavor and does not need to be sauced, marinated, or rubbed to be delicious (though it certainly can be). MENU TYPE: Medium Price Point. Flat iron steaks offer excellent flavor & tenderness in a wide variety of menus & applications. INNER SKIRT STEAKS Approx. 4-5lb The quintessential fajita cut, the inner skirt (aka inside skirt) is an affordable cut that offers great flavor. Long and thin, with a pronounced muscle grain, this cut absorbs marinades well & cooks quickly, but has a chewier texture and should be thinly sliced against the grain for tenderness. A lower priced cut then the more prized outer (outside) skirt steak. BUTCHER INFORMATION: Cut from the Plate primal. Peeled (defatted). COOKING/PLATING TIPS: An excellent marinating cut that is best cooked over high, dry heat. Grill or sear as portions or strips. If cooking as portions, thinly slice against the grain before service. MENU TYPE: Low Price Point. Inner skirt steak is often found on Mexican, Latin American, Tex-Mex & fusion menus.